I started the morning with vanilla brown rice pudding. I still had some brown rice left over from the other day, so I decided to try this version. Unfortunately for me I did not have any milk. Luckily I had evaporated milk which I substituted. While it was tasty, I prefer the other brown rice pudding I make called rizogalo. I just like the lemon in it. However, I loved the application of this recipe - simmer in the milk first, mix just egg white with milk and pour that in... I didn't have any trouble with cooked egg, and I didn't have to temper it first which can get messy. I also didn't have to sit there and stir, so great application - I think I will use this method making the rizogalo in the future. The recipe is from my new favorite book $5 dollar mom breakfast and lunch cookbook.
I hate when I forget to take a picture until I have the left overs in the fridge - at least I remembered then. :)
Here is how I made it
- 4 cups cooked brown rice (I had a bit more - 4.25)
- 2 cups milk (I used 1 full can of evaporated skim milk and then a cup of water - but I saved 1/4 cup for the 1/4 cup called for later.)
- 1/4 cup sugar
- 1 Tablespoon vanilla
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (original had twice as much, I'd rather put more cinnamon and may next time.)
- 1 large egg white
- 1/4 cup milk
- In a large saucepan, stir together rice, 2 cups milk, sugar, vanilla, cinnamon and nutmeg. Bring to a boil and let cook at a rolling boil for 5-7 minutes (I think I could have added more liquid even and done this a bit longer, but then again my rice had been in the fridge a couple of days and was a bit dry.)
- In a small bowl, whisk together egg white and 1/4 cup milk. Stir mixture into the cooking rice. Reduce heat and let simmer for 15-20 minutes. Serve
Her serving suggestion with these was pumpkin smoothies. I did make them but no one really cared for them.